PUMPKIN BREAD WITH SPELT FLOUR AND MAPLE SYRUP
Healthy pumpkin bread made with a sprouted spelt flour and maple syrup. It's lightly sweet, perfectly moist and full of warm spices. Dairy-free, refined sugar-free, easily gluten-free and vegan.
Provided by [email protected]
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F. Line an 8×4 inch loaf pan with parchment paper or grease lighting with oil.
- In a large mixing bowl, add the pelt flour, baking powder, salt and spices. Mix to combine. In a separate bowl, add the pumpkin, maple syrup, almond milk, oil, egg and vanilla. Whisk together until completely smooth. Add the wet ingredients to the dry and mix together until just combined. Careful not to over mix.
- Pour the batter into the loaf pan. Place in the oven for 45-50 minutes. Let sit for 10 minutes before moving to a cooling rack. Allow to fully cool before slicing.
- Store on the counter for 3 days or in the fridge for 5 days.
SPELT-BANANA BREAD
If you are looking for a variation on banana bread, this recipe incorporating spelt flour for added nutrition, and both mashed and diced bananas for texture, is for you.
Provided by Bibi
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
- Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
- Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
- Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
- Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 42.4 g, Cholesterol 42.3 mg, Fat 12.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 2.6 g, Sodium 230.8 mg, Sugar 17.8 g
HEALTHY PUMPKIN BREAD
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free-check the recipe notes for details. Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Quick Bread
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Nutrition Facts : Calories 185 calories, Sugar 13.1 g, Sodium 330.4 mg, Fat 10.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 1.6 g, Protein 2.8 g, Cholesterol 46.5 mg
SIMPLE SPELT BANANA BREAD
Very easy Spelt Banana Bread recipe. Perfectly soft and moist. You can eat it as a coffee cake or a snack. The best homemade healthy banana bread recipe ever!
Provided by Maria Ushakova
Categories Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 F. Oil the loaf pan with 1/2 tablespoon of coconut oil.
- In a medium bowl, combine the flour, baking powder, and salt. Mix to combine.
- Place the banana chunks into a large bowl and mash them with a fork. If you are using frozen bananas, make sure they have thawed completely.
- To the bowl with the mashed bananas, add the eggs, milk, maple syrup, 1/4 cup of melted coconut oil, and vanilla extract. Mix until well combined. See the notes.
- Add the dry ingredients to the wet ingredients and stir until everything is moistened but make sure not to overmix.
- Pour the batter into the loaf pan and place the pan in the oven. Bake for 45 to 50 minutes or until the cake tester comes out clean.
- Remove the loaf pan out of the oven and place it on a cooling rack. When the banana bread is cool enough to handle, take it out of the loaf pan.
- The banana bread tastes best when it's slightly warm.
Nutrition Facts : Calories 159 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 217 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SPELT PUMPKIN BREAD
Here's my modified version of a recipe from a 1970 "Favorite Recipes from Women of the Christian Church Casseroles" Cookbook. This bread has been a hit every time I bring it to a gathering.
Provided by Maxs Grandma
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease two 8½" x 4½" x 2½" loaf pans -- I use the butter wrapper to do this.
- Sift dry ingredients together and set aside.
- Cream sugar and butter until fluffy.
- Add pumpkin, eggs and water. Beat at low speed until well mixed.
- Add dry ingredients and mix just until well blended.
- Pour into loaf pans.
- Bake for about 1 hour or until toothpick comes out clean.
PUMPKIN BANANA BREAD
Steps:
- Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.Divide batter evenly between pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you'd like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.
GREEK YOGURT PUMPKIN BANANA BREAD
Provided by Amanda @ Running with Spoons
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in any add-ins you wish to include.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from getting too brown.
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.
More about "pumpkin banana spelt bread recipes"
PUMPKIN BANANA BREAD RECIPE [+ VIDEO] - OH SWEET BASIL
From ohsweetbasil.com
Ratings 12Calories 382 per servingCategory Yeast Bread Recipes And Quick Bread Recipes
PUMPKIN BANANA BREAD | HEALTHY AND MOIST
From wellplated.com
5/5 (44)Calories 230 per servingCategory Dessert, Snack
- Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
- In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
- Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).
- Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!
SPELT BANANA BREAD WITH PECANS & CHOCOLATE CHUNKS | THE ...
From thefirstmess.com
5/5 (17)Total Time 1 hr 10 minsCategory Breakfast, Dessert, SnackCalories 431 per serving
- Preheat the oven to 350°F. Lightly grease a 9x5 loaf pan and then line it with parchment paper. Lightly grease the parchment as well and set aside.
- In a large bowl, combine the spelt flour, cinnamon, baking powder, baking soda, sea salt, chocolate chunks, and chopped pecans. Stir with a spatula to evenly mix.
- In an upright blender, combine the bananas, maple syrup, coconut oil, and vanilla. Blend on high until totally smooth and creamy.
- Pour the pureed banana mixture into the large bowl with the spelt flour mixture. Use your spatula to get all of the banana mixture you can out of the blender. Gently stir and fold everything together until JUST combined.
SUPER EASY AND MOIST PUMPKIN BANANA BREAD - PRETTY. SIMPLE ...
From prettysimplesweet.com
5/5 (1)Estimated Reading Time 4 mins
- In a large bowl whisk together flour, sugar, baking soda, baking powder, spices, and salt. In another medium bowl whisk the eggs well, then whisk in melted butter, mashed bananas and pumpkin puree. Add the egg mixture into the flour mixture and fold, using a rubber spatula, just until combined.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 15 minutes on a wire rack, then turn it out from the pan and allow it cool completely.
- Store bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Serve at room temperature.
SOURDOUGH BANANA SPICE BREAD (OR PUMPKIN) — COOKING GOD'S WAY
From cookinggodsway.com
5/5 (1)Servings 8-12Cuisine SourdoughCategory Baked Good
KRISTIN CAVALLARI'S HEALTHY PUMPKIN BANANA BREAD RECIPE ...
From instyle.com
Estimated Reading Time 3 mins
PUMPKIN, BANANA + MOLASSES BREAD WITH SPELT FLOUR - WARM ...
From warmandrosy.com
Servings 10Total Time 50 minsEstimated Reading Time 3 mins
BANANA PUMPKIN SPELT BREAD – DANDELION WOMEN
From dandelionwomen.com
VEGAN PUMPKIN CHOCOLATE CHIP BREAD - SHORTGIRLTALLORDER
From shortgirltallorder.com
5/5 (4)Total Time 1 hr 25 minsCategory Refined-Sugar Free DessertsCalories 260 per serving
- Add the pumpkin puree, oat milk, coconut sugar, maple syrup, ground flaxseed, and oil to a large mixing bowl and whisk together.
- Next, add in the spelt flour, pumpkin pie spice, baking powder, salt, and baking soda and mix together into a thick batter just until no streaks of flour remain. It's best to add the flour first and the other dry ingredients on top before mixing for the best results.
- Once mixed, add in about 1/2 of the chocolate chips and fold them into the batter using a spatula. Set aside the remaining chocolate chips to top the bread right before baking.
PUMPKIN BANANA BREAD - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (6)Category DessertCuisine AmericanCalories 2845 per serving
- Add the dry ingredients to the large bowl of wet ingredients and mix until combined - by hand works the best, don't use a mixer with this.
SPELT BANANA BREAD - THE EVERYDAY KITCHEN
From theeverydaykitchen.ca
5/5 (4)Estimated Reading Time 4 mins
- Add the flour, baking powder, baking soda, salt, and cinnamon to a mixing bowl and whisk to combine. Set aside.
PUMPKIN BANANA BREAD - JULES BALANCED RECIPES - CAKE
From julesbalancedrecipes.com
- Peel the bananas and mash them together with the pumpkin puree in a large mixing bowl by using a fork. Add the oat and spelt flour, soy yoghurt, cinnamon, speculoos spice, salt and erythritol.
- Separate the eggs, add the egg yolk to the banana mixture and stir well. Beat the egg whites in a separate container until stiff and then carefully mix the beaten egg whites into the dough.
- Pour the dough into a silicone box form and crumble the cookies evenly over it. (Alternatively, you can also line a normal box form with baking paper.) Bake the banana bread in the oven for about 40 minutes.
VEGAN PUMPKIN BANANA BREAD - THE CONSCIOUS PLANT KITCHEN ...
From theconsciousplantkitchen.com
5/5 (32)Calories 160 per servingCategory Breakfast
SUGAR-FREE BANANA BREAD WITH SPELT FLOUR AND WALNUTS ...
From chiceats.com
Category Vegetarian, Sourdough / Bread, Any SeasonEstimated Reading Time 10 mins
FALLON'S CUCINA: PUMPKIN-BANANA BREAD WITH SPELT FLOUR
From fallonscucina.blogspot.com
Estimated Reading Time 3 mins
VEGAN BANANA BREAD - THE BEST RECIPE!
From chocolatecoveredkatie.com
5/5 (8)Calories 92 per servingCategory Breakfast, Snack
SPELT PUMPKIN BANANA BREAD RECIPE - MIKE'S WINDOW
From mikeswindow.com
PUMPKIN BANANA SPELT BREAD RECIPES
From tfrecipes.com
10 SPELT BREAD RECIPES TO TRY | ALLRECIPES
From allrecipes.com
SPELT + HONEY BANANA BREAD RECIPE - THE HEALTHY CHEF
From thehealthychef.com
SPELT PUMPKIN BREAD RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love